Slow Cooker Yellow Eye Bean Soup

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This is our final recipe from our Farmers Market Chicken. It is a vegetable soup made from the leftover chicken stock we made for our Chicken Noodle Soup.

By 7:30pm when the kids are in bed and we are done picking up the mess that was the night, my brain usually just has monkeys banging drums in it.  I am never smart enough to soak dry beans overnight for a recipe. By 6:30 am when I am up and going my brain functions on a slightly better level and I remember I can just throw dry beans in a slow cooker all day to negate having to soak them.

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This recipe couldn’t be any simpler (or cheaper).  I use my 2 quarts or so of leftover chicken stock.  A pound of dried yellow eye beans, 4 carrots, two yellow onions and a whole dried cayenne pepper.

Into the slow cooker goes my chicken stock.  Followed by the beans.  Then I slice carrots into coins and slice the onions in a large dice,  I break off the stem of the cayenne and toss it in whole.  Follow that up with a sprinkling of kosher salt and black pepper, stir everything up and set it on low.

I let it go for 11 hours and just before serving I throw in about 2 tablespoons worth of dried celery leaves.  I use dried celery leaves because I really enjoy the flavor of celery but I always had a texture problem with it,

That’s all there is to it.  All the starch from the beans turns the soup almost to the consistency of a beef stew without the beef.  I absolutely love beans cooked like this but of course my maniacs won’t be as impressed so to keep them from running away from the dinner table I will probably have to make a grilled cheese to go along with it.  That isn’t a problem because that will be good for dunking in the soup!

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Slow Cooker Yellow Eye Bean Soup
Recipe Type: Dinner
Author: Blogging with Apples
Prep time: 5 mins
Cook time: 11 hours
Total time: 11 hours 5 mins
Serves: 12
A easy and cheap slow cooker vegetable soup!
Ingredients
  • 2 quarts chicken stock
  • 1 lb dried yellow eye beans
  • 4 carrots sliced
  • 2 large yellow onions diced
  • 1 dried cayenne pepper
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons dried celery leaf
Instructions
  1. Pour 2 quarts of chicken stock into slow cooker.
  2. Stir into stock 1 lb beans, sliced carrots, diced onion, dried pepper, salt and pepper.
  3. Set to low and allow to cook for 11 hours.
  4. Stir in dried celery and serve.
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To gets the kids to the dinner table with veggie soup I usually need to make a grilled cheese to go with it.

Jeff McIntosh

About Jeff McIntosh

Jeff's family lives in his childhood home on a 1/4 acre in town lot. Despite the small space to work with, they have challenged ourselves to produce as much of our own food as possible — and cook it! They document their journey at Blogging with Apples.